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Effect of common salt substitution on the dough characteristics and bread quality.

Srivastava, A. K. and Patel, V. R. and Haridas Rao, P. (1994) Effect of common salt substitution on the dough characteristics and bread quality. Journal of Food Science and Technology, 31 (1). 15-18, 16 ref.. ISSN 0022-1155

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Abstract

Effect of common salt substitutes (sendha (rock salt) or low sodium salts) on breadmaking quality of wheat flour (maida) was studied. Use of the salt substitutes reduced water absorption capacity of the bread, but increased dough development time, dough stability, extensibility, resistance to extension and dough stiffness. The extent of the changes was similar to that when using common salt. Incorporation of the salt substitutes improved loaf vol., crust colour and crumb characteristics of the bread; again changes were similar to those produced when using common salt. Only the use of sendha yielded bread which had comparable taste and overall quality to that made with common salt. It is concluded that sendha can satisfactorily be used in the preparation of low sodium breads. [From En summ.]

Item Type: Article
Uncontrolled Keywords: BREADMAKING-; CEREAL-PRODUCTS; CEREALS-; FLAVOURINGS-; FLOURS-CEREAL; PROCESSING-; SALT-; WHEAT-; SALT-SUBSTITUTES; WHEAT-FLOUR
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Feb 2019 04:12
Last Modified: 15 Feb 2019 04:12
URI: http://ir.cftri.com/id/eprint/7910

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